Peas with Prosciutto and Ricotta

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Sweet peas and salty prosciutto come together in this vibrant spring side dish that is elevated with a cloud of creamy whipped ricotta.

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 4 servings

Calories: 359kcal

Pour olive oil in a large sauté pan over medium heat.
Add the prosciutto and stir to break it apart for about 1 minute, then add the garlic and shallots.
Season lightly with salt and pepper, then cook until the shallots are translucent, but not browned, about 3 minutes.
Add the defrosted peas and sugar snap peas, then cook while stirring and tossing constantly until softened, about 5 minutes.
If the pan seems a bit dry, add a few tablespoons of water to help things along. Taste and adjust seasoning as needed.
While the peas cook, add the ricotta and lemon zest to a medium bowl, then use a whisk to whip it up until light and fluffy.
Spread the ricotta onto a serving platter or bowl, then spoon the peas over top.
Sprinkle with fresh mint, then drizzle with plenty of extra virgin olive oil. Serve immediately.

Don't cook the peas for too long or they will get mushy and brown. They should remain vibrant green and just tender. If using fresh English peas instead of frozen, they'll need a slightly longer cooking time. Test one after about 5 minutes to check for tenderness.
Make sure your frozen peas are fully defrosted before cooking. This ensures even cooking and prevents excess water from diluting the flavors.
Whipping the ricotta thoroughly makes a significant difference in texture – take the extra minute to make it light and airy rather than dense and heavy.